Ryan's Butter Pecan Pumpkin Pie - Easy No Cooking

• 20 ounces butterscotch sundae sauce (Smuckers Ice Cream Bottle)
• 1 graham cracker crust (store brand or home made)
• 1 cup pecans (chopped)
• 1 cup coffee creamer (Southern Butter Pecan International Delight)
• 6 78 ounces French vanilla instant pudding (2 3.4oz boxes)
• 12 teaspoon ginger
• 12 teaspoon nutmeg
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin (Libby's)
• 8 ounces Cool Whip (French Vanilla)
• 1 teaspoon vanilla extract (Liquid Pure)

1. Take store bought graham cracker crust and drizzle the butterscotch in a checked pattern then add a good helping of pecans.
2. Combine the rest of the ingredients in a large mixing bowl (leaving some Cool Whip for the topping) and mix.
3. Once all items have been mixed, dump into graham cracker crust pan.
4. Chill pie for at least 1 hour.
5. Once chilled add remaining Cool Whip on top of pie and add butterscotch in a checkered pattern and left over pecans if you wish.
6. Chill pie until served.

sundae sauce, graham cracker crust, pecans, coffee creamer, vanilla instant pudding, ginger, nutmeg, ground cinnamon, pumpkin, vanilla

Taken from www.food.com/recipe/ryans-butter-pecan-pumpkin-pie-easy-no-cooking-344021 (may not work)